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abhishek Madan ha publicado una actualización
Level:
Scoolinar
A Black Forest like you’ve never seen before 🍒🌲 Followed Antonio Bachour’s vision to create this modern entremet — cherry, chocolate, cream, and technique all coming together in perfect harmony. A classic, reimagined with precision and soul.
Lana Mihajlović yMercedes Minaya Palacios7 Comentarios-
Level:
Scoolinary Team
Wow, this is truly a Black Forest with a modern twist! 🍒✨ That blend of tradition and creativity is so well done.
Thanks for sharing such a thoughtfully crafted entremet with the community—it’s great to see how you took inspiration from Chef Bachour and gave it your own touch! What part of the assembly did you enjoy the most?
Just a little tip for next time: using a star-shaped piping tip for the decorative borders can help you get even more defined edges with a pro finish. Keep creating with that great energy—you’re on the right track! 🚀
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Level:
Scoolinar
@sussan_scoolinaryteam Thank you so much for the kind words and the piping tip suggestion — I’ll definitely try the star tip next time for a sharper finish! 🌟
As for the process, I genuinely enjoyed every step, but the glaze gave me a bit of trouble — it just wouldn’t stay in place. Do you have any tips to help it cling better without sliding off?
Also, I ran into an issue when slicing: there was no friction between the mousse and cream layers, so everything started slipping and losing structure. Is that a layering or setting issue? Would love your insight on how to keep those layers neat and stable when sliced! 🙌-
Level:
Scoolinary Team
@abhishek-madan Abhishek, it’s such a pleasure to hear from you! We’re so glad you enjoyed the process—and it’s fantastic to see you already thinking about how to improve even more next time!
About the glaze not staying in place: that usually happens for two main reasons. One is the temperature of the mousse or the glaze. Make sure the entremet is fully frozen (at least -18°C / 0°F) before glazing, and that the glaze is at its ideal pouring temperature, usually around 30–35°C (86–95°F) depending on the recipe. If it’s too hot, it’ll slide off; too cold, and it won’t adhere properly.
As for the layers sliding when slicing—great observation! That can come down to two things:
1. Lack of friction between soft layers like mousse and cream. A good trick is to insert a thin sponge layer or a firmer component between them to act as an anchor and provide structure.2. Insufficient setting or freezing time. Make sure the entremet is fully stabilized and well frozen before slicing. When you do slice, it’s best to use a hot knife (dipped in hot water and dried, or gently heated with a kitchen torch) to get clean cuts without applying pressure.
You’re on the right track, and it’s clear you’re fine-tuning like a real pro!
Thanks for sharing your process with such passion—we can’t wait to see your next creation!
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Level:
Scoolinar
Con cereza nunca lo he probado, una opción llena de genialidad
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Level:
Scoolinar
@mercedesminayapalaciosgmail-com ¡Muchas gracias! 😊
La cereza le da un toque ácido que equilibra muy bien con lo dulce—¡te animo a probarlo alguna vez! A mí también me sorprendió lo bien que funciona. 🍒✨
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Level:
Scoolinar
Bravo on this edible masterpiece — Bachour would be proud!
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Level:
Scoolinary Team
This is *not just* a modern Black Forest—it’s a cherry-studded crown worthy of a pastry throne 🍒👑 That mirror glaze is so smooth it looks like you could dive in, and the contrast of truffles and silver leaf gives it the perfect haute-couture finish. The photo styling? Pink-on-pink with the whisk and towel—*chef’s kiss* for mood and movement.
Following Antonio Bachour’s vision takes guts and skill—and you delivered both with precision and heart. We’re honestly curious: how has your experience been recreating these high-level desserts? And what’s the next classic you dream of reinventing?
Tag @antoniobachour and @scoolinary_en when you post—this masterpiece deserves to make the rounds! 🌟👏
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